In a small bowl, mix all the ingredients for the sauce.
If you have plant-based meat or tofu, cut it into bite-size. If you have soy bits, pour hot water. Leave it for 30 minutes and squeeze the water out.
In a large bowl, put the vegan meat of your choice. Pour the ready bulgogi sauce and mix. You can marinate overnight in the fridge or for at least 30 minutes. I recommend marinating for a few hours for the best result.
Slice all the other vegetables - shiitake mushroom, onion, carrot, leek, and red chili.
Heat a pan and start cooking carrots first. Then put the rest of the vegetables inside. When it starts to cook and ooze some water out, pour the marinated vegan meat and start cooking.
Once all the vegetables are cooked thoroughly, take them out of the pan and serve!
